German Sausages With Quick Kraut and Curry Ketchup

By therman

Martha Stewart

Ingredients

• 3 slices thick-cut bacon (4 1/2 ounces), cut into bite-size pieces
• 1/2 head green cabbage, cored and thinly sliced (6 cups)
• 4 medium carrots, peeled and coarsely grated (1 1/2 cups)
• 1 large onion, halved and thinly sliced (1 1/2 cups)
• 3/4 teaspoon caraway seeds
• Coarse salt and freshly ground pepper
• 1/3 cup apple-cider vinegar
• 8 cooked sausages, such as bratwursts, knockwursts, and frankfurters
• 1/2 cup ketchup
• 1 tablespoon red curry paste
• Mustard, such as whole-grain, for serving

Preparation

Step 1

Cook bacon in a large straight-sided skillet over medium, stirring occasionally, until golden brown and fat is rendered, about 5 minutes. Add cabbage, carrots, onion, and caraway seeds; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are wilted and crisp-tender, about 15 minutes.


2. Stir in vinegar. Pierce each sausage a few times with a fork and nestle into cabbage mixture. Cover and cook until sausages are warmed through, about 5 minutes. Stir together ketchup and curry paste in a small bowl. Serve sausages and kraut with curry ketchup and mustard.